Scrapple — that sizzling pork product cooked to a rich brown that's the centerpiece of many a hearty Delaware breakfast — clearly provokes passion in these parts.

An article on scrapple on Delaware Online's Facebook page launched a lively discussion. We polled readers on what they put on top of scrapple, but they also had strong opinions on how to cook scrapple, the merits of different brands, and, among some, whether it's a suitable food for humans.

A number of former Delawareans also spoke of the steps they have to take to enjoy this delicacy, since the grocery stores in many other states have a sad lack of scrapple on their shelves.

For the poll on the best toppings, ketchup was the clear winner, with 31.3 percent of respondents favoring it in initial results, while 21.9 percent picked syrup. Quite a few others, though, insisted that scrapple is perfect as it is: Lacking the option for "no topping," about 12 percent of respondents wrote it in.

There were a few responses from people who clearly march to the beat of their own drummer: A few want sweet toppings like jelly or apple butter. One person eats scrapple with peanut butter. Another likes it with cranberry sauce. Hmmm.

It's not too late to vote if you feel your topping of choice has been slighted.

A cumin and roasted garlic-scented buffalo scrapple served with smoked bacon and sausage gravy, crispy egg and fresh salsa was on the menu at the 2014 MidAtlantic Wine & Food Festival’s “Scrapplegasm” event.(Photo: Courtesy of Rich Rochlin)